Sauerbraten With Raisin Sauce
|Marinade||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Mustard seeds||1⁄2 Teaspoon|
|Onion||1 Medium, thinly sliced|
|Lean beef top roast||3 Pound (Bottom Of The Round)|
|Vegetable oil||2 Tablespoon|
|Dry red wine||2 Tablespoon|
|Raisin sauce||2 Tablespoon|
|Ginger snaps||2 Ounce, crushed|
|All purpose flour||2 Tablespoon|
|Cold water||2 Tablespoon (Mixed To Paste)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Heavy cream/Sour cream||1⁄4 Cup (4 tbs)|
In a large glass bowl combine marinade ingredients.
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.